Stacked Enchiladas originated from Mexico and are corn tortillas wrapped around with your choice of filling. You can choose from a variety of ingredients such as meat, seafood, cheese, beans, vegetables or combination of those. Finally it is covered with a chili pepper sauce or an already-made enchilada sauce.
Stacked Enchiladas Recipe
How to Make Stacked Enchiladas – 10 easy Steps
- direction to make Stacked Enchiladas easy way
- Preheat your oven for about 375°F and while you’re at it, heat also a medium skillet over medium-high flame.
- Add the spicy pork sausage and continue to cook until it is browned. Using a wooden spoon, break the sausages and after the sausage was cooked, add the onion & green bell peppers. Cook until the onion and peppers are tender which can take for about 5 minutes. Toss to combine everything and transfer into a bowl. Set the bowl aside and go to the next step.
- With the same skillet over medium flame, add 4 scrambled eggs and remove them from heat.
- Put the ¼ cup of enchilada sauce into a 10-inch round, oven-safe skillet.
- Add 2 flour tortillas on top of the enchilada sauce (never mind if they overlap).
- Add half of the sausage mixture and half of the scrambled eggs.
- Sprinkle half of the cheese on top of the eggs and drizzle with enchilada sauce.
- Place the remaining two tortillas on top of the cheese and then the remaining sausage. Layer the eggs on top and then the cheese. Final touch—drizzle again with the remaining enchilada sauce.
- Bake for about 20 minutes or at least until the cheese has melted.
- Remove from oven, cut into square wedges, serve and enjoy!
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Stacked Enchiladas easy Recipe
- 1 lb ground beef
- 1 16 oz can refried beans
- 1 10 oz can mild enchilada sauce
- 6 8-inch flour tortillas
- 2 c shredded cheddar cheese (1 – 8 oz bag)
- Preheat oven to 350°F.
- In a saucepan, brown the ground beef. Remove from the heat and drain any excess fat.
- Add the refried beans to the beef and stir well; set aside.
- Grease a pie plate or a 8 or 9-inch square pan with cooking spray.
- Open the can of enchilada sauce and add 2 tablespoons of the sauce to the bottom of the pan.
- Next, layer with a tortilla, 1/2 c beef/bean mixture and 1/4 c cheese. Repeat until you’ve used all the tortillas. (I find it easiest to spread the beef/bean mixture on before laying the tortilla down). Finish the stack with the last tortilla.
- Pour the remaining enchilada sauce into the beef/bean mixture and stir until combined.
- Pour the sauce over the enchilada stack, making sure to cover the edges of the tortillas.
- Sprinkle the remaining cheese on top.
- Bake for 20 minutes or until the sauce is bubbly and the cheese is melted.
- Let sit for 5 minutes before slicing and serving.
- Serve with salsa, avocados, sour cream, cilantro and jalapenos, if desired.